Kaima Idli | Chilli Idli
Kaima Idli is one easy recipe with the leftover idlis . It is also called as Chilli Idli. It can be served as a snack or breakfast .
Servings: 2
Calories:
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Onion chopped finely
- ⅓ cup Tomato pureed
- 2 Green chili
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- Ginger garlic paste - 1 tsp
- Capsicum – 1 finely chopped
- Green peas – ½ cup
- Idli – 6 nos
- Salt - as needed
- Coriander Leaves – as required for garnishing
- Water – ½ cup
To Temper:
- 1 tsp Mustard
- 1 tsp Cumin seeds
- 1 Spring Curry Leaves
- 1.5 tbsp Oil
Instructions
- Take a Kadai and add oil. Once the oil becomes hot add in mustard and cumin seeds.Once it splutters add in Curry leaves.
- Now add in the chopped onion and fry till it becomes golden brown
- Now add in the ginger garlic paste and fry till the raw smell leaves. Keep the stove in medium flame otherwise, the ginger garlic paste might get burnt.
- Now add the tomato puree. Add in the Chilli powder and coriander powder.
- Add in the required salt.Now add the cooked green peas and chopped capsicum.
- Saute it well for about 1 min.9) Now add in ½ cup water. Now cook in high flame for about 3-5 mins or till the water gets evaporated. Adjust this according to your taste. You can leave it as a gravy or dry completely.
- Meanwhile chopped the reserved idlis as cubes. And deep fry in hot oil till it becomes crisp.
- Now add the fried idlis in the cooked masala.
- Fry for about 2 mins and garnish with coriander leaves.
Video
Notes
- Refrigerate the idlis overnight for about 4 hours otherwise, the idlis might get stick to the bottom of the pan while frying.
- You can even add 2 tsp of chili powder if you prefer it spicier.
- 1 tsp Curd could also be added if you prefer it tangy.
- Serve hot and crisp kaima idli by garnishing with Lemon.
- Bake at a preheated oven at 190 Deg C for about 10 mins if you wanted to skip the deep frying
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